Preheat oven to 180°C
Cream together Sugars and Margarine until well mixed with no lumps of sugar.
Beat in eggs one by one, mix until smooth.
Mix in the vanilla.
Mix the salt plain flour and baking powder whilst dry then add to the smooth mix.
Once smooth add the porridge oats and mix well, lastly add the chocolate chips and mix again.
You don't need a food mixer a spoon and bowl is ideal.
Blob spoon sized blobs onto parchment paper on baking trays. These will go flat in the heat of the oven, leave enough space between the blobs for them to spread out into cookies.
Bake for about 10 minutes or until edges and tops start going golden. Bake in batches until all the cookie dough is gone.
If you want to make larger cookies add three spoonfuls, around two cookies per baking tray, flatten the blobs out a bit with the back of the spoon, otherwise they end up quite thick.
Remove from oven and leave to cool slightly before adding the cookies to a wire cooling rack to cool fully.
The cookies should be slightly crispy on the outside and a lovely crumbly soft texture in the middle.
Warning, these cookies are very moreish!
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